It’s been a long time since I’ve made as stir-fry, and I don’t know why I’ve waited so long! I don’t often cook without at least some sort of recipe as a guide, but stir-fry is really forgiving and begs to be adapted to whatever you have on hand. While I was originally thinking I’dRead more
One of my goals for 2016 is to eat out less, and therefore cook more at home. Finding easy, healthy recipes that make good leftovers is definitely going to help me achieve that goal. My schedule is usually changing based on class schedules, and work, and when Boyfriend is home. So it can be aRead more
Surprise Chemistry…unfortunately I’m not talking about the surprise of hitting it off with someone you’ve just met, I’m talking about my summer class. Just as I was finishing up Chemistry this spring, and looking forward to a relaxing, study-free summer. I learned that I had to take another chem class before I could register forRead more
I’m in love with this casserole. Full of vegetables, whole grains, and protein, this casserole is packed with everything you need for a satisfying and nutritious meal. Roasting the vegetables brings out all the rich flavors, so it’s worth the little bit of extra work. This is the perfect transition dish as we head intoRead more
This is a delicious salad. Totally addictive and packed with flavor. I even got a bean-hater to eat this salad. It has bright bold flavors with lemon and za’atar, parsley and mint. Za’atar is a middle eastern spice blend that has thyme, sumac, oregano and some other delicious spices in it. It’s a bit challengingRead more
This is a lovely fragrant soup. I’m trying to use my slow cooker more, but I think this would be just as easy to make on a stovetop. One of my problems with using the slow cooker is that usually everything turns out so meaty. Vegetarian meals don’t hold up to the long slow cookingRead more
Sometimes cooking problems turn in to the opportunity for some kitchen creativity. When baking for the January Carroll Cafe, I got distracted and over-cooked my cornbread scallion muffins. They weren’t burnt, but they were definitely unattractively dark and therefore not suitable to sell. But I hated to waste all that food, so I got creativeRead more
This is a great soup! I adapted the recipe to include more veggies and I left out the rice. I was going to add in some barley, but my pot was too full! But honestly I don’t think anyone missed it. Everyone went back for seconds, and I was glad I’d made enough that we’dRead more
This is a childhood classic. My mom would make this fairly regularly when we were growing up. It’s a great way to reinvent leftovers. This is perfect if you have some leftover rice from getting take-out, or just make a bit extra and save it for this. Day old rice is perfect in thisRead more
These salmon cakes were fantastic. The name comes from the addition of onion, celery and bell peppers, referred to as the “holy trinity” in Cajun/Creole cooking because it’s such a fundamental part of recipes. I love adding extra veggies, it adds great flavor and texture. While these totally taste like beach food (from the OldRead more